How about a cookbook? February 25, 2012 12:39 PM   Subscribe

Proposed: a crowd-sourced Metafilter photographic cookbook based on the best recipes from comments posted on the site.

My thoughts are a website plus a companion printable ebook version. With photos of the step and preparation as well as the finished result. MeFites could cook recipes they themselves posted, or someone else's recipe.

First step would be choosing the recipes from the many posted on the site. Then MeFites could volunteer to cook a given recipe and then post the resulting photographs as well as their thoughts on the process or outcome. All of which would then be collated into a well-designed e-book that could be printed out or viewed online.

Suggested Sections:
  1. Ingredients & Techniques
  2. Appetizers & Snacks
  3. Soups & Stews
  4. Vegetables
  5. Meat
  6. Seafood
  7. Vegetarian
  8. Desserts
  9. Grains & Breads
  10. Pickles, Condiments & Preserves
Suggested Title: To Serve MeFites: (It's a Cookbook!)

Note that a cookbook was suggested in the past but didn't seem to go anywhere.
posted by Deathalicious to MetaFilter-Related at 12:39 PM (134 comments total) 18 users marked this as a favorite

I don't see an entire chapter dedicated to Greasy Honky Pie though?
posted by carsonb at 12:44 PM on February 25, 2012 [1 favorite]


I'd offer my Recipe Honeypot recipe. But I see you already made one.
posted by m@f at 1:01 PM on February 25, 2012


DTMFA (Dine on these motherfucking appetizers.)
posted by mintcake! at 1:15 PM on February 25, 2012 [25 favorites]


Appendix: Should I Eat That? Dilemmas at the Back of Fridge
posted by found missing at 1:39 PM on February 25, 2012 [38 favorites]


I would love to do something like this. :)
posted by smoke at 1:46 PM on February 25, 2012


I'll make the snark filling.
posted by PareidoliaticBoy at 1:52 PM on February 25, 2012


6.

b. Whale, Seal, and Penguin. This will be my subsection.
posted by Dumsnill at 2:10 PM on February 25, 2012


I claim Bacon Jam.
posted by arcticwoman at 2:13 PM on February 25, 2012


Well, I suppose marylynn can cook it (since it's her recipe) but I claim the product after it's made.
posted by arcticwoman at 2:16 PM on February 25, 2012 [1 favorite]


Blazecock Burgers
posted by Blazecock Pileon at 2:25 PM on February 25, 2012


I claim sweet tea.
posted by St. Alia of the Bunnies at 2:29 PM on February 25, 2012 [1 favorite]


Beans.

I do notice this section is missing.

Subsection: plating of.

In seriousness, this is a book I would like to have...but cannot promise to contribute to.
posted by bilabial at 2:55 PM on February 25, 2012 [1 favorite]


Possible to have a new sub-site: MetaRecipe or MeRx?
posted by Cranberry at 3:07 PM on February 25, 2012 [3 favorites]


Deathalicious, if you want to do this, I'll definitely contribute.
posted by wryly at 3:09 PM on February 25, 2012


"Possible to have a new sub-site: MetaRecipe or MeRx?"

Oh my god THIS. It would be such an amazing and low maintenance addition to the site AND you guys could snark that any attempts at recipe bombing MetaTalk need to go to this new subsite.

I'm sure it would also generate significant add revenue.
posted by Blasdelb at 3:12 PM on February 25, 2012 [15 favorites]


Suggested Title: To Serve MeFites: (It's a Cookbook!)

Sucks.

Everything else about this idea: rocks.
posted by Meatbomb at 3:15 PM on February 25, 2012 [1 favorite]


Appendix: Should I Eat That? Dilemmas at the Back of Fridge

With an 'In Memoriam' for those testers no longer with us?
posted by Hardcore Poser at 3:20 PM on February 25, 2012 [5 favorites]


I thought we weren't supposed to do MeTa recipes any more...
posted by yellowbinder at 3:21 PM on February 25, 2012


I call deep fried puppies in rendered kitten fat.
posted by Burhanistan at 3:31 PM on February 25, 2012 [3 favorites]


I'm not really sure about a cookbook organized by someone named "Deathalicious". You know?

I kid. I will contribute by refraining to contribute.
posted by the young rope-rider at 3:35 PM on February 25, 2012 [7 favorites]


Burhanistan: "I call deep fried puppies in rendered kitten fat"

Declawed kittens of course, to avoid breaking teeth.
posted by Memo at 3:35 PM on February 25, 2012


Hahahahaha!
posted by Brandon Blatcher at 3:36 PM on February 25, 2012


I call deep fried puppies in rendered kitten fat.

Dude, everyone knows how to make hush puppies.

I would definitely contribute. It would be awesome if there were a simple database of searchable recipes in comments, otherwise I'll just end up making my own stuff.

And the subsite (viciously denied each time) is going to be called EatMe. It's the only rational title.
posted by Ghidorah at 3:47 PM on February 25, 2012 [6 favorites]


> Declawed kittens of course, to avoid breaking teeth.

No, no. The kittens are being rendered for fat (it takes quite a bit of kittens to make enough to fill the frying kettle). If you want to declaw them just for fun then I suppose you could, but it won't matter.
posted by Burhanistan at 3:52 PM on February 25, 2012


Declawing increases the flavor. It's a vital step.
posted by Ghidorah at 3:58 PM on February 25, 2012


"Declawing increases the flavor. It's a vital step."

Maybe so, but the thing to note is they're hushpuppies. Docking and de-barking are mandatory.

You also overlook the absolute importance of using puppies fresh from the puppy mill.
posted by Pinback at 4:08 PM on February 25, 2012


Please do not omit the chapter on cocktails.
posted by Wordwoman at 4:10 PM on February 25, 2012 [9 favorites]


You also overlook the absolute importance of using puppies fresh from the puppy mill.

I prefer to grind them myself.
posted by LionIndex at 4:21 PM on February 25, 2012 [5 favorites]


I have one very pretty, very tasty recipe for sherry peppers, which would work well here. I also make a bit of a beast of a cauliflower cheese that I serve with rib of beef that would photograph well with the right light.
posted by howfar at 4:21 PM on February 25, 2012


How many of people's "best" recipes are just cut and pasted from other more well-known sources? That would be my concern.
posted by hermitosis at 4:37 PM on February 25, 2012 [1 favorite]


hermitosis: "How many of people's "best" recipes are just cut and pasted from other more well-known sources? That would be my concern."

I don't think recipes in themselves are copyrightable, so just so long as the recipes aren't literally cut and paste from other sources I think we should be okay.
posted by Deathalicious at 4:40 PM on February 25, 2012


I want to know how many of these recipes are going to last long enough to be photographed before being eaten? I know EatMe has been denied, can't stop me from lobbying for it again. Pretty please with bacon jam on top.
posted by arcticseal at 4:42 PM on February 25, 2012


EatMe is one of the few subsite suggestions that actually sounds like a good idea to me.

(Mostly because the big established recipe sites are so crappy)
posted by ook at 4:43 PM on February 25, 2012 [2 favorites]


EatMe is one of the few subsite suggestions that actually sounds like a good idea to me.

There's noting preventing anyone from building it.
posted by Brandon Blatcher at 4:44 PM on February 25, 2012


"How many of people's "best" recipes are just cut and pasted from other more well-known sources?"

All the best recipes get handed down. Recipes are not generally considered to be intellectual property. Can you imagine... you'd have grandmothers suing their progeny with enough frequency to bring the court system to its knees.

But it would spawn an immensely popular hybrid cable channel, I'm sure. People love that shit.
posted by heyho at 4:49 PM on February 25, 2012


As someone who has cooked mefi recipes on more than one occasion: I would buy this cookbook.

Seriously.
posted by msali at 5:03 PM on February 25, 2012 [4 favorites]


I think this would be really cool, though I would not allow myself to be a contributor because I am supposed to be doing schoolwork. I wonder if you could just do it on Pinterest - I see a lot of people using that to collate recipes, with just a cover image of the finished dish.

But if it is a blog format, I beg you, please don't be one of those cooking blogs that illustrates every recipe with 27 8x10 color glossy pictures of totally obvious kitchen moments like "Here's the flour in a bowl" and "here's the flour being sifted" and "here's my adorable vintage sifter" and "here's the sifted flour...."

/cooking blog rant.
posted by Miko at 5:08 PM on February 25, 2012 [12 favorites]


No, please don't do it on Pinterest. They are the MySpace of 2012. Cute idea, no revenue model, 5000% over hyped. I wouldn't count on anything there being accessible for the long term.
posted by COD at 5:17 PM on February 25, 2012 [10 favorites]


Why not start with a recipe wiki? It could build up to critical mass over a few months that way, then one of you enterprising youngsters with no life could compile that into some sort of pdf or ebook later on.

I did actually commit my chili recipe to e-paper the other day, complete with photos. I'd probably contribute a few other things as well.
posted by Devils Rancher at 5:26 PM on February 25, 2012 [1 favorite]


As for the recipe copying concern, I've found very few recipes that I will follow straight from the book, and those are generally things that require a certain exactness (pancakes, biscuits, bread and cake stuff). Once I get the hang of a recipe, I start changing it to fit my tastes. I'd kind of be shocked if I was alone in that.
posted by Ghidorah at 5:34 PM on February 25, 2012


"EatMe is one of the few subsite suggestions that actually sounds like a good idea to me.

(Mostly because the big established recipe sites are so crappy)
"

The big established recipe sites are so crappy because they lack a committed, interesting, and largely amiable userbase like MetaFilter's, lack MetaFilter's arresting yet eminently functional format, lack MetaFilter's moderation staff and tools, and are generally horrifically spammy, scummy, hard to read, and impossible to navigate. EatMe could seriously be the next AskMe you guys kick yourselves for not putting up sooner.
posted by Blasdelb at 5:38 PM on February 25, 2012 [12 favorites]


Proposed: a crowd-sourced Metafilter photographic cookbook based on the best recipes from comments posted on the site.

My thoughts are a website plus a companion printable ebook version.


So what you want to do is:

1. Get recipes from one website (here).
2. Put them on another website.

I don't understand the purpose of it, unless you are going to get some click-based revenue.
posted by karathrace at 5:40 PM on February 25, 2012


karathrace: "Proposed: a crowd-sourced Metafilter photographic cookbook based on the best recipes from comments posted on the site.

My thoughts are a website plus a companion printable ebook version.


So what you want to do is:

1. Get recipes from one website (here).
2. Put them on another website.

I don't understand the purpose of it, unless you are going to get some click-based revenue.
"

The recipes on this website number in the thousands and are scattered all over the place in various comments. These recipes would be limited to probably a hundred or fewer of the finest examples and would be accompanied by lovely photographs of the process.

In actuality, I am personally more interested in making a printable PDF version of the site but would be surprised if people didn't want it also accessible in a more computer browser-friendly form.

For an idea of what I'm going for, check out the posts on MeFi Mag which is a semi-annual ezine which incorporates top posts and comments from MetaFilter.

Does that explain the purpose better? I guess I hadn't made it clear in the post.
posted by Deathalicious at 5:56 PM on February 25, 2012 [2 favorites]


Isn't this what the Projects section is for?
posted by desuetude at 5:58 PM on February 25, 2012


Possible to have a new sub-site: MetaRecipe or MeRx?

Metaprescription?
posted by desuetude at 5:58 PM on February 25, 2012


There's noting preventing anyone from building it.

Sure, but

The big established recipe sites are so crappy because they lack a committed, interesting, and largely amiable userbase like MetaFilter's,

Zackly.
posted by ook at 6:01 PM on February 25, 2012 [2 favorites]


desuetude: "Isn't this what the Projects section is for?"

Probably if I did it all myself, but I'm seriously not interested in that.
posted by Deathalicious at 6:39 PM on February 25, 2012


1. Get recipes from one website (here).
2. Put them on another website.

I don't understand the purpose of it, unless you are going to get some click-based revenue.


There is the potential for click-based revenue. But apart from the concerns about organization, what I feel is missing is an easy-to-browse visual presentation. We can sort recipes by tags now (sort of) but making that easier would be awesome, too.
posted by Miko at 6:49 PM on February 25, 2012


Once this is done, maybe we could move on to create a book of MeFi's favourite 17th-century European treaties.
posted by Clandestine Outlawry at 7:26 PM on February 25, 2012 [2 favorites]


I would love this. Especially as a subsite rather than an actual book.
posted by biscotti at 7:31 PM on February 25, 2012


OMG, it'd be like a MeFi Junior League Cookbook. I would use this subsite and/or want this book.
posted by flex at 7:35 PM on February 25, 2012 [4 favorites]


I also would love this if it ended up following the music model where people could post up recipes and the comment section could be used by others for comments on their own results and suggestions for improvements and variations. The latter is why this suits a metafilter sub site rather than a wiki.
posted by Mitheral at 7:40 PM on February 25, 2012 [14 favorites]


"There is the potential for click-based revenue. But apart from the concerns about organization, what I feel is missing is an easy-to-browse visual presentation. We can sort recipes by tags now (sort of) but making that easier would be awesome, too."

It could have a set of categories, much like AskMe currently does, perhaps inspired by Deathalicious' excellent chapter suggestions.
posted by Blasdelb at 8:02 PM on February 25, 2012


I'm now thinking it might be fun to put out several books rather than just one, and have each one focus on a narrow(ish) topic. So there could be a book featuring Desserts, one featured Appetizers, etc.

I personally like the idea of an e-book better than a subsite, mostly because I feel like the subsite idea has been hashed and rehashed and denied so many times.

That said, if it were possible to do the subsite, I like Mitheral's idea.
posted by Deathalicious at 8:26 PM on February 25, 2012


Books could easily be assembled from the best of a subsite
posted by Blasdelb at 8:28 PM on February 25, 2012


I would certainly find a lot of value in an EatMe site, if only because I imagine it would cut down on the number of "This recipe was terrible! I didn't have butter so I used olive oil instead and the batter didn't turn out like the picture at all! Also I ran out of baking soda, so I used baking powder instead, and I'm trying to cut down on sugar, so I used half the amount in the recipe, and it just tasted awful!!!" type comments. Because those are the bane of my existence on recipe sites. I'm reading the comments to get a better idea of how the recipe turns out, and possibly some substitution suggestions, not "I did not follow this recipe at all and yet I am baffled as to why it turned out horrible."
posted by yasaman at 9:05 PM on February 25, 2012 [7 favorites]


EatMe is one of the few subsite suggestions that actually sounds like a good idea to me.

sorry, is this a recipe site or a dating site?
posted by elizardbits at 9:21 PM on February 25, 2012


It's recipe for love site!
posted by Brandon Blatcher at 11:39 PM on February 25, 2012


What about a recipe snark subsite called "BiteMe"?
posted by lollusc at 12:20 AM on February 26, 2012 [1 favorite]


FeedMe! /audreytwo
posted by Blazecock Pileon at 12:46 AM on February 26, 2012 [1 favorite]


The first few pages of the book should read like a confusing Metatalk callout, and then it should just gradually shift into being a recipe book.
posted by roll truck roll at 1:08 AM on February 26, 2012 [7 favorites]


I'm reading the comments to get a better idea of how the recipe turns out, and possibly some substitution suggestions, not "I did not follow this recipe at all and yet I am baffled as to why it turned out horrible."

Relationship ask.me questions often go this way, too.
posted by Greg Nog at 6:23 AM on February 26, 2012 [5 favorites]


MeFi Mag which is a semi-annual ezine which incorporates top posts and comments from MetaFilter.

Actually, we rarely incorporate comments and never top posts (I'm not even sure what you mean in this context). We solicited new content, based around a theme and people sent in material as they saw fit.
posted by Brandon Blatcher at 6:36 AM on February 26, 2012


Can we have a "foods endorsed by children of MeFites" category? Parental Sanity Savers, or some such.
posted by bardophile at 6:55 AM on February 26, 2012 [1 favorite]


What would an online form for recipe submissions look like? What fields would be needed?
posted by Brandon Blatcher at 7:04 AM on February 26, 2012


When I put together a cookbook of over 300 family recipes, I included Recipe Title, Ingredients, Instructions, Comments by recipe author (freezes well, grandma always made this for graduations, etc.), and then you'd probably want comments from people who have made the recipe or have questions on the recipe.

You'll also want to be able to edit the original recipe, as proofreading recipes is surprisingly difficult. You'll also want to standardize measurement formats right off (I went with T. And tsp. Because of the easy visual difference for me. It's super tedious to go back and fix that sort of thing.)
posted by Eyebrows McGee at 8:11 AM on February 26, 2012


Oh, and a field for "category" (salad, appetizers, beef entree) and online you'd probably want some tags too.
posted by Eyebrows McGee at 8:12 AM on February 26, 2012


"I did not follow this recipe at all and yet I am baffled as to why it turned out horrible."

Relationship ask.me questions often go this way, too.


Tags:
dahmer
posted by the young rope-rider at 8:18 AM on February 26, 2012


I love this idea. Just make sure to ask TomMelee if we can include his recipe for roast beef in there.

Also maybe: Section 11 - Protein Smoothies
posted by Dr. Zira at 8:28 AM on February 26, 2012 [1 favorite]


I'll cook something and take pictures of it! (Not the eponymous artichokes, though, since "Boil. Salt. Butter." isn't very exciting.)
posted by artychoke at 8:49 AM on February 26, 2012


I think it'd be a very fun project for folks to do if someone is willing to take on the not-slight task of managing the whole thing.

I am gonna make the mod declaration here that it is not going to be a subsite, no.

Can you imagine... you'd have grandmothers suing their progeny with enough frequency to bring the court system to its knees.

But it would spawn an immensely popular hybrid cable channel, I'm sure. People love that shit.


Food Court, a show where the judge is someone with (allegedly) both legal and culinary bona fides. He or she wears black robes and a white chef's hat, and bangs a meat tenderizer for a gavel. The plaintiff brings their case ("the recipe MUST be made with salted butter, and..."), the defendant makes a statement as to why theirs is the better variation, and then it's time for a motherfuckin' cook-off. Judge provides culinary context to the jury, who taste and make the call.
posted by cortex (staff) at 9:01 AM on February 26, 2012 [6 favorites]


Does it need to be a book, straight off? That will take a while with a lot of ongoing work.

Why not adopt the PROVEN SUCCESSFUL MeFi Mag model and make it a magazine - smaller & more manageable, periodic, available both in print and online? You could do themes...

(I love recipe magazines: Everyday Food, Eating Well, Cooks Illustrated... )

I am sad about the official "no subsite for you!" pronouncement though, of course. I bet it'd bring in the numbers like AskMe does, this imaginary subsite.
posted by flex at 9:08 AM on February 26, 2012 [3 favorites]


I am gonna make the mod declaration here that it is not going to be a subsite, no.

What? It's not just subs, there's gyros and sandwiches and wraps too!
posted by Brandon Blatcher at 9:21 AM on February 26, 2012


Just in terms of basic practicality, it askme is the subsite. I like the idea of some extended curatorial riff on mefite recipe inclinations—like I said, I think this could be in some form or another a pretty fun project—but building a new major subjection of the site specifically for it doesn't make much sense in terms of either scale or utility.
posted by cortex (staff) at 9:22 AM on February 26, 2012


I like this idea if, like others have said, it's done in a way that encourages constructive criticism and reviews/adaptations in the comments section.

Food blogs are gorgeous but useless to me because they don't include actual feedback from people who test the recipes in the real world. When all the comments are "ooh that looks so good, almost makes me want to cook something!" then it's pretty useless.
posted by headnsouth at 9:27 AM on February 26, 2012 [1 favorite]


Re, a submission form for the receipts, does anyone have other suggestions besides this one:
When I put together a cookbook of over 300 family recipes, I included Recipe Title, Ingredients, Instructions, Comments by recipe author (freezes well, grandma always made this for graduations, etc.), and then you'd probably want comments from people who have made the recipe or have questions on the recipe.

You'll also want to be able to edit the original recipe, as proofreading recipes is surprisingly difficult. You'll also want to standardize measurement formats right off (I went with T. And tsp. Because of the easy visual difference for me. It's super tedious to go back and fix that sort of thing.)
And what sort categories would it have?
posted by Brandon Blatcher at 9:32 AM on February 26, 2012


Wiki or blog anyone? I would totally love to help out with this if when it gets going.
posted by theichibun at 9:41 AM on February 26, 2012


I love this idea, especially when people tell a story to go with the recipe. I always like to give credit for a recipe, unless I have altered it beyond recognition.

I have a friend who contributes to this recipe blog, which has a nice simple format.

Even just looking back at the sourdough starter suggestions here on mefi gave me a huge amount of great information.
posted by annsunny at 9:48 AM on February 26, 2012


I'll play too!

If we do it on a wiki we could use a Current Anthropology type structure were one person submits a recipe and writes it up while others try to replicate it and submit comments on how it worked for them.
posted by shothotbot at 9:50 AM on February 26, 2012


DO people really like wikis? I just hate 'em. Whenever I'm collaborating on a project and someone proposes one, I groan internally. The design, so halfhearted and wonky. THe interface, so basic. It appeals to some but puts off others.

It may be that I'm alone in my dislike in which case it's reasonable to just decide that EatMe is not something for me though others will happily enjoy it. I just wanted to mention it in case other people dislike the format too, and want to push for more investigation of platforms/styles before it goes this way.
posted by Miko at 10:43 AM on February 26, 2012 [2 favorites]


other suggestions besides this one:

I did a family cookbook too and yes, editing recipes is indeed ridiculously hard. There are a lot of consistency issues, like whether you use t or tsp or teaspoon, T or Tbsp or tablespoon, c or cup, oz. or ounces, and so on and so on.

One other thing to keep in mind is the general lack of consistent terminology and approach in existing food posts and comments. A lot of what you might call 'recipes' in AskMe have the following style characteristics:

  • imprecise measurements ("throw in some...a handful of...a plop of...").

  • procedural descriptions that are heavily influenced by commenter's authorial voice. This is fun to read in AskMe, but I wonder if it could detract from the utility of a recipe-specific site, where people may come to it wanting just plain instructions to make stuff.

  • kitchen jargon - "braise," "julienne," "fold," "mirepoix"- not a problem as long as you can go somewhere or provide a link to define it, but as an editor you have to determine where something needs more definition and where it doesn't and whether you're going to find and link definitions every time, or just pick a cooking vocabulary resource or too to send people to.

  • measurement units - USian and other - many other cultures use weights for dry ingredients and metric units

  • many variants/suggestions - in other words, people may ask how to make a good pork dish (say) and folks will suggest stir fries where they say "you can put in snow peas, baby corn, peppers or whatever you have. You can serve it over rice, noodles, or on its own, whatever." While this is all true and makes for good cooking chat, it doesn't translate well into recipe format where an ingredient list comes first. So you'll have to decide if that kind of thing stays in the comments, and only actual recipe-format recipes go into the post content.

  • posted by Miko at 10:53 AM on February 26, 2012


    I don't love Wikis either.

    I get a lot of value out of the conversational voice of the writer in cooking discussions here, which doesn't translate well into a standard recipe format. And yes, having done it, editing recipes is surprisingly hard.

    Every time this comes up, the consensus seems to be that everyone really really really wants it but wants someone else to make it happen. Mefi Mag is a great model. Note that the work is done by users, not Metafilter.

    As for the existing content on AskMe, maybe a backtagging project to make recipes easier to find?
    posted by desuetude at 11:22 AM on February 26, 2012 [2 favorites]


    So what about a user submitted blog on WordPress? I'd happily spearhead that if someone is willing to help out with submissions and stuff. Sort of in the same vein as Mapstolgia.
    posted by theichibun at 11:31 AM on February 26, 2012 [1 favorite]


    Here's a cookbook style sheet, which gives whoever things to think about.
    posted by Brandon Blatcher at 11:42 AM on February 26, 2012 [2 favorites]


    I am interested in this endeavor too, and am likely to contribute (though my food-photography is sort of inconsistent-quality, probably mostly due to user ineptitude).
    posted by Kpele at 12:40 PM on February 26, 2012


    Alright, if we're going to do this we need a name. Recipefilter and foodfilter are both there for the taking. Can/should I eat it/that are both gone. I don't want to just grab something that I think is good because I've been known to be wrong before.

    Alternatively, I have some server space available if we want to just do it as a full on real domain name type deal. It would be great if someone could help out and pick up the domain name since money is a little tight for me right now. But that would mean a lot more freedom, both in formatting and naming.
    posted by theichibun at 12:55 PM on February 26, 2012 [1 favorite]


    eatmyrecipe.com

    metarecipe.com

    mmmmefite.com

    eatthiseathateatme.com
    posted by Brandon Blatcher at 1:10 PM on February 26, 2012


    It's also very important to have, for each recipe, a "should I eat this after it's been left out for X hours?" field, so we don't overwhelm askme with those questions.
    posted by jeather at 1:10 PM on February 26, 2012


    More suggestions:

    nonnoeatme.com

    mefiterecipes.com

    feedamefite.com

    eatingfromamefite.com
    posted by Brandon Blatcher at 1:21 PM on February 26, 2012


    I call Bruschetta and Other.
    posted by Navelgazer at 1:42 PM on February 26, 2012


    There can probably be multiple recipes of specific items.
    posted by Brandon Blatcher at 1:51 PM on February 26, 2012


    A lot of the recipes that I have posted were from people like Alton Brown and Mario Batali. Be careful what you publish. I'm guessing that there are copyright issues.
    posted by Splunge at 3:37 PM on February 26, 2012


    > I'm guessing that there are copyright issues.

    No worries. Just add or remove paprika and you're fine.
    posted by Burhanistan at 3:53 PM on February 26, 2012 [1 favorite]


    Actually, you just have to worry about the parts where you are actualy creative. Ingredients aren't copyrightable. Neither is saying to bake something at 350F for 2 hours.
    posted by theichibun at 4:49 PM on February 26, 2012 [1 favorite]


    Beanplates.com
    posted by ook at 4:54 PM on February 26, 2012 [2 favorites]


    Alright, let's get a name going and work from there.

    Multiple choices available on the poll. Try to pick up to 3 or 4 out of the 9 on there right now. If someone has ideas for other names we can always do a second heat or something. But I think we've got some good ones here to work with.
    posted by theichibun at 5:02 PM on February 26, 2012


    Man, i made THE MOST DELICIOUS masala sausages yesterday (all credit where it's due, it was my brother's idea and he provided the curry recipe we pulled the starting spicing from) and I would love a place to put that recipe where I won't lose it or forget it. I'm in.
    posted by KathrynT at 5:31 PM on February 26, 2012


    So, uh, the chapter for Charcuterie and sausage making? I've got some stuff, and KathrynT really needs to share that masala sausage recipe (hint, hint). Is there anyone else on Mefi who is into curing meats and making sausages?
    posted by Ghidorah at 6:20 PM on February 26, 2012 [1 favorite]


    Also, theichibun, I noticed your poll doesn't have EatMe. I am commenting in protest. I might make a more strongly worded protest at a later date. Long live EatMe.
    posted by Ghidorah at 6:22 PM on February 26, 2012 [1 favorite]


    Honestly, I just went through the last couple posts that had lists of name suggestions. Also, Eatme.com (and every other ending I tried) has someone camping on it.
    posted by theichibun at 6:26 PM on February 26, 2012


    How about isitsafetoEatMe.com?
    posted by Ghidorah at 6:35 PM on February 26, 2012


    Ghidorah, check your memail. :-)
    posted by KathrynT at 6:38 PM on February 26, 2012 [1 favorite]


    Eatmetafilter.com is available. As is eatmeatafilter.com, for the bacon fanatics.
    posted by notashroom at 7:48 PM on February 26, 2012


    I could throw in my recipe for Star Wars sashimi - it's basically just five fresh fish with some obiwanwasabi. Somebody else can do kittens for breakfast.
    posted by UbuRoivas at 9:08 PM on February 26, 2012 [1 favorite]


    lollusc: "What about a recipe snark subsite called "BiteMe"?"

    BiteMe would clearly be the section of EatMe dedicated to hors d'ouvres.

    DrinkMe for cocktails.
    posted by IndigoRain at 11:12 PM on February 26, 2012 [1 favorite]


    I'm in.

    In addition to the World's Best Chicken Salad, I make a marinated flank steak that's crazy simple and delicious. Oh, and lamb & eggplant pastitsio. And collard greens in coconut milk. And Slap-Your-Mama Tuna Casserole. It's no greasy honky pie, but it's damn good.

    And if there's a cocktail site, I will share my recipe for the Donut Martini. It violates every principle of responsible mixology and tastes like a donut. It's a horrible thing to unleash on the world.
    posted by BitterOldPunk at 1:55 AM on February 27, 2012


    Bitteroldpunk, you might to settle for a dominion over a hemisphere. The best chicken salad on this side of the planet is from Bali: shredded chicken, lime juice, chili, shallots and lemongrass. Utterly fantastic.
    posted by Ghidorah at 4:46 AM on February 27, 2012


    I don't have any terribly original recipes to contribute but I'd like to help edit recipes if we go with the blog.
    posted by brilliantine at 6:37 AM on February 27, 2012


    if there's a cocktail site,

    That's a great idea - and if we go with a Wordpress, which I would like to see, you could just combine the cocktail posts in with everything else and sort by tags or categories.
    posted by Miko at 6:55 AM on February 27, 2012


    I'm not sure if people can see the results, but if not or if you're too lazy to check (because let's face it, we're on MetaFilter for a reason) here they are as of the time of my posting.

    eatmyrecipe.com 5%
    metarecipe.com 19%
    mmmmefite.com 12%
    eatthiseathateatme.com 0%
    nonnoeatme.com 0%
    mefiterecipes.com 10%
    feedamefite.com 7%
    eatingfromamefite.com 2%
    beanplates.com 45%

    I'm very tempted to jump on beanplates and run with it.

    WordPress is totally what I was thinking. Magazine style theme would let it show the latest posts by category instead of just latest posted.

    I'm not going to grab anything until I get home from class today around 5. We'll see how things look then.

    Anyone who is interested beyond submitting stuff should memail me so we can get stuff sorted out.

    I'm so effing excited about this. Not only will it be awesomely amazing.
    posted by theichibun at 7:02 AM on February 27, 2012


    Administrator, Please Cook Me
    posted by emelenjr at 7:07 AM on February 27, 2012


    Beanplates is clever - I think it would be great.

    Chances are once this is up and running I might shoot off a recipe or two to it. I am just trying to be disciplined about not volunteering for major projects while I'm in school, and it's hard, because projects like these are cool. My hat is off to those of you stepping up to lead it. Thanks.
    posted by Miko at 7:08 AM on February 27, 2012


    Ironically enough, I'm all over this because I'm in school. But it seems appropriate since it's culinary school.
    posted by theichibun at 7:16 AM on February 27, 2012 [3 favorites]


    I'm available to help with editing
    posted by mightshould at 8:11 AM on February 27, 2012 [1 favorite]


    Sooooo tempted to nab the beanplates.com domain out from under you and fill it with pictures of a variety of plates each containing a single bean

    but that is just because I ruin everything
    posted by ook at 8:41 AM on February 27, 2012 [1 favorite]


    I would love to help edit!
    posted by cooker girl at 8:51 AM on February 27, 2012


    I'm home early. I'm still going to wait until either 5 EST or someone tells me to stop being a doofus and just get on with it already.
    posted by theichibun at 12:44 PM on February 27, 2012


    Go for it, man!
    posted by Brandon Blatcher at 1:02 PM on February 27, 2012


    Just do it. This project seems to often die due to an absence of permission from some entity that's not forthcoming. Make haste. Don't ask, act. To the victor go the spoils. It's better to apologize than to ask permission. And all that kind of stuff.
    posted by Miko at 1:20 PM on February 27, 2012 [1 favorite]


    Also, can you do a "DateMe" site while you're at it?
    posted by Brandon Blatcher at 1:21 PM on February 27, 2012


    Stop being a doofus and just get on with it already.

    There. DO IT!
    posted by cooker girl at 1:22 PM on February 27, 2012


    StyleMe is probably not a bad concept either.
    posted by Miko at 1:29 PM on February 27, 2012


    Sweetness, we're in business.

    Again, anyone who wants to do more than contribute should memail me. I'll be getting in touch with people starting tonight.
    posted by theichibun at 1:30 PM on February 27, 2012


    I don't have a recipe to contribute, but I'm game to cook someone else's recipe and offer commentary, as suggested by the OP.
    posted by asnider at 1:53 PM on February 28, 2012


    For anyone still reading this thread, the blog is at http://beanplates.com. Obviously it still needs some work so if you want to help out let me know. Otherwise let's get this thing started off strong.
    posted by theichibun at 2:43 PM on February 28, 2012


    I actually edit and index cookbooks, you know, for a living. Anything I can help with?

    For one thing, I would absolutely encourage you not to try to flatten out all the variations in the name of consistency. Nothing more boring that a batch of utterly uniform database fields -- let the authors' voices shine through! On the other hand, please do spell out teaspoon and use "the" in the method. Gourmet-style telegraphese is unfriendly to the reader IMO. We're not trying to save ink here.
    posted by libraryhead at 5:59 PM on February 28, 2012 [1 favorite]


    Wait, you do this for a living? I'm so jealous.
    posted by theichibun at 7:03 PM on February 28, 2012 [1 favorite]


    I wonder how esoteric a profession has to get before some metafilter member doesn't now or in the past have it as a job? Deep sea cable layer maybe?
    posted by Mitheral at 8:27 PM on February 28, 2012


    Yay! Registered at beanplates.com and am looking forward to contributing and reading/cooking new recipes!

    Question though, there's a "vegetables" section but not a vegetarian section. I am vegetarian and we are legion. Can we get a vegetarian section? (Should I have posted this question on the new wordpress site?)
    posted by headnsouth at 8:49 PM on February 28, 2012


    I think tags that cover things like vegetarian/vegan/egg-free/dairy-free etc make more sense than trying to split vegetarian soups from ones with meat, etc.
    posted by jeather at 4:46 AM on February 29, 2012 [3 favorites]


    Tags all the way. There are way too many possible things people are interested in to have that number of categories. So often, the AskMe impulses this kind of thing builds on look like - "I need a vegan dessert to feed a crowd!" or "I got a bunch of kohlrabi but I have no stovetop!" For these situations I imagine you'd want to be able to choose from a set of tags that's like:

    vegan / vegetarian / bulk cooking / vegetables / meat / fruit / stovetop / baking / stovetop / baking / gluten-free / freezer / no-cook /

    etc.
    posted by Miko at 6:23 AM on February 29, 2012 [1 favorite]


    Originally I was going to run with the list from the OP. But that theme only gave me 7 lots to work with.

    Apps and snacks was an easy cut since those are all going to be another type of food as well. Vegetarian seemed to make sense too since the food still has to be a vegetable or grain or bean or whatever. Seafood combined with meat was a bit hard to swallow, but I felt like technique stuff needs to be there too so the lack of distinction between land an dsea meat needed to happen.

    All of that being said, the beauty of this being a blog is that we can tag the Hell out of things. Looking for something vegetarian? Search for that or use the tag cloud.
    posted by theichibun at 4:51 AM on March 1, 2012


    So...if we are interested in submitting something, do we just get in touch with your via MeMail?
    posted by asnider at 1:36 PM on March 6, 2012


    The Submit page on Bean Plates has instructions and a form you can use if you don't want to register for the site.

    Basically you either fill out the form (which emails me and any editor who says they want the email), or you register and write a post.
    posted by theichibun at 3:12 PM on March 6, 2012


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